It seems like almost everything that comes from South Korea is spicy, doesn’t it? Well, let’s break that concept right here. Gomtang isn’t spicy at all – it’s milky and beefy! Herte’s a little about it from Wikipedia –
Gomguk (곰국), gomtang (곰탕), or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox’s head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.
Sagol gomtang (사골곰탕) : beef leg bones are the main ingredients
Kkori-gomtang (꼬리곰탕) : ox tail soup
Toran gomtang (토란곰탕) : beef brisket based with toran
Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon (thin wheat flour noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.
Galbi-tang (갈비탕) : made with galbi (beef short ribs)
Yukgaejang (육개장) : gomtang with additional spicy seasoning
Doganitang (도가니탕) : beef knee cartilage is an additional ingredient
Chupotang (추포탕) : finely ground perilla is added
See – there are a lot of variations as well. Let’s give this one a try.
Samyang Foods Korean Gomtang – South Korea
Here’s the back of the package (click to enlarge). Contains beef. To prepare, add noodles and sachet contents to 550ml boiling water and cook for 4 minutes. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A light and fluffy powder.
Finished (click to enlarge). Added spring onion. the noodles are just awesome – thick and with a very nice soft outer and chewy inner. The broth is just sensational with a nice beef taste and a great creaminess. There’s a little note of black pepper in there as well. 5.0 out of 5.0 stars. EAN bar code 8801073142145.